Coconut Mango Panna Cotta

The delicate aroma of coconut mingling with the sweetness of fresh mango fills the air as this Coconut Mango Panna Cotta sets in the fridge. With a prep time of just 30 minutes, this sumptuous dessert boasts creamy layers of coconut and mango flavors, making it an irresistible treat. The panna cotta’s silky texture combined with the vibrant fruit puree makes it a delightful experience.

This recipe is perfect for anyone looking to impress at dinner parties or celebrate special occasions with a unique dessert. It’s best enjoyed chilled and can be made a day ahead, allowing the flavors to deepen and develop.

Why You’ll Love This Recipe

• The panna cotta layers create a stunning visual display.
• The rich coconut creaminess pairs beautifully with the fruity mango.
• It’s easy to prepare, requiring minimal cooking.
• The dessert can be customized with toppings for an extra special touch.

What You’ll Need

Gather the following ingredients to create this delightful dessert.

For the Mango Panna Cotta Layer

• 1 cup milk
• 1 envelope Knox unflavored gelatin
• 1 and 1/2 cups mango puree from can / or pureed mango pulp
• 1/3 cup sugar

For the Coconut Panna Cotta Layer

• 1 and 1/2 cups heavy cream
• 1 envelope Knox unflavored gelatin
• 1 and 1/2 cups coconut milk
• 2 tbsp sugar
• 1/8 cup water

For the Topping

• Pulp of one ripe ataulfo mango, cubed
• 2 tsp butter
• Flaked coconuts, for toppings
• 6 pieces or more maraschino cherries (optional)

Note: Ataulfo mangoes are extra sweet and creamy.

Substitutions & Swaps

• Coconut milk can be replaced with almond milk.
• Heavy cream can be substituted with full-fat coconut cream for dairy-free.
• Use fresh mangoes if in season.
• Maraschino cherries can be replaced with fresh berries.

How to Make It

Begin by layering two creamy panna cotta flavors for a beautiful dessert.

Make the Mango Panna Cotta Layer

1. Dissolve gelatin: In a small bowl, combine 1 envelope of Knox unflavored gelatin with 1 cup of milk. Let it sit for 5 minutes until softened.
2. Heat mango puree: In a saucepan, add the mango puree and 1/3 cup sugar. Heat over medium heat until the sugar dissolves but do not bring it to a boil. Stir in the gelatin mixture until fully combined. Remove from heat and let it cool slightly before pouring it into serving glasses.

Make the Coconut Panna Cotta Layer

3. Prepare gelatin: In another small bowl, dissolve the remaining envelope of Knox gelatin in 1/8 cup of water and let it bloom for about 5 minutes.
4. Combine cream and coconut milk: In a saucepan, mix together 1 and 1/2 cups heavy cream, 1 and 1/2 cups coconut milk, and 2 tbsp sugar. Heat gently and stir until sugar is dissolved. Add the bloomed gelatin and stir until fully melted.
5. Layer the panna cotta: Pour the coconut mixture on top of the cooled mango layer in the glasses. Refrigerate for at least 4 hours or until set.

To Make the Caramelized Mangoes

6. Sauté mangoes: In a skillet, melt 2 tsp butter over medium heat and add the cubed ataulfo mango. Sauté for about 3-4 minutes, or until just tender and caramelized. Remove from heat and let cool.

How to Store It

Fridge: Can be stored for up to 3 days in airtight containers.
Freezer: No, the texture will change when thawed.
Reheat: Not necessary; enjoy it chilled.

Tips for Best Results

• Make sure to properly bloom the gelatin for a smooth texture.
• Allow sufficient chilling time for layers to set.
• Use high-quality coconut milk for the best flavor.
• Garnish just before serving for a fresh look.

Serving Suggestions

• Serve this dessert at summer gatherings for a tropical touch.
• Pair with a light fruity cocktail for an elegant dessert experience.
• Add a scoop of vanilla ice cream on the side for extra indulgence.